vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Custard
From The new practical housekeeping, 1890
Serves 5
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
669Calories
12 gProtein
64 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein12 g
Carbohydrates64 g
Fiber0 g
Sugars61 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol394 mg
Sodium135 mg
Potassium249 mg
Calcium105 mg
Iron1.4 mg
Magnesium18 mg
Phosphorus215 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A128 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate39 mcg
Choline238 mg
Caffeine38 mg
Water209 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 138. The excerpt below is the record exactly as published.
Coffee Custard. — Boil together a pint each fresh strong cofiee and cream and turn the mixture over eight eggs beaten up with one and one-half cups sugar
Cook this with the app: pantry check, scaling, and the assistant.